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Barley Mushroom Casserole


2 tbsp (30 mL) canola oil
1 medium onion, chopped
¾ lb (375 g) fresh mushrooms, sliced
1 ½ cups (375 mL) pot or pearl barley
3 cups (750 mL) beef broth or bouillon, divided
Salt and pepper to taste

In a large skillet, heat oil and sauté onions until transparent, about 5 minutes. Add mushrooms and continue cooking for about 5 minutes. Add barley and sauté until lightly browned, about 5 minutes. Remove barley mixture to a 1 ½ quart (1.5 L) casserole dish. Add 2 cups (500 mL) of broth and seasonings. Cover.

Place casserole in a 350⁰F (180⁰C) oven for 1 hour; add remaining broth, as necessary, and cook for an additional 30 minutes.

Makes 6 to 8 servings.

Nutritional Information (per serving, 1/6 of recipe):

Calories: 243
Protein: 8 g
Carbohydrate: 42 g
Fibre: 9 g
Sugars: 2 g
Fat: 6 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 502 mg
Potassium: 347 mg